Category: Americas

Few foods are as iconic, and deeply embedded in the American Southwest, and northern Mexico as chili rojo con carne. The origins of this recipe are with the vaqueros and rancheros of northern Mexico; and it’s traditionally been made with little more than chunks of steak, chili, and cumin; onion, garlic and oregano.

The definition of “classic chili” can be contentious, and ground for heated, almost violent, debate. If you grew up in the north, midwest, or especially the northeast, you’re probably thinking of a tomatoey stew, with red beans, and optional ground beef. Maybe with corn. That “chili” has nothing to do with the dark, earthy, moderate-to spicy classic version. There are no beans. There is no corn. There’s very little tomato. This version is within that tradition — similar to Texas red, or Eliseo’s mother’s chili.

Pork in banana leaf is one of the most common foods to be found in Yucatan. Slow cooked, falling-apart tender meat, with a tang of bitter orange, the earthiness of annatto, and an aroma of allspice. It’s like a Caribbean version of northern Mexican barbacoa, or Texan barbecue. The brilliant red of the sauce looks alarmingly spicy, but in fact cochinita pibil is not hot at all. In itself. The spice comes with the blazingly hot habanero salsa you may or may not want to add. This makes great tacos, or salbutes, served simply with pickled onion and salsa. But cochinita pibil is even better as a torta (sandwich).
— Brad and EliseoContinue Reading